Do you have traditional birthday food? In my 30s, we ate mussels for nearly every birthday here at the Bolt house, and now we are switching to clams! Like my traditional mussels recipe, all of my favorite ingredients are contained in this dish: french mustard, sweet onion, and herbs. Combined with plenty of crusty bread, seriously flavorful cheeses, and a fresh green salad, this recipe is my comfort and celebration food. The taste of the sea transports me to so many vacation memories—which are nearly as good as rare Michigan sunshine in the winter!
This recipe is gluten- and dairy-free.
Birthday Clams
Serves 6 for dinner
3 pounds clams, scrubbed underwater with a kitchen brush (Clams should be CLOSED. If they are open, just tap on the shell, and if clam closes, it is alive . . .if it doesn’t close, it is dead. Throw it away!)
1 tablespoon olive oil
½ cup diced white candy onion or green onions
1 tablespoon chopped fresh parsley or any fresh herb
1 cup white wine
1 tablespoon dijon mustard
1 clove minced garlic
¼ teaspoon salt
In a large Dutch oven, heat olive oil over a low flame. When the oil appears shimmery, add onion and stir a bit. Continue stirring every minute for three minutes until onions are softened and translucent.
Add parsley and stir a bit, then add wine, dijon, garlic, and salt. Stir until there are no lumps in the sauce.
Allow this to boil and reduce a bit, then add the clams. I do this by picking them up with two hands and placing carefully in the pan—so as not to break the shells.
Turn heat up to high and cover for 3 minutes, or until the shells open. Remove from heat and place directly on the table or wherever you are eating. Serve with individual bowls for each person and a large bowl for discarded shells.
Find more great food recipes in my second book, Lark Parties! #livinglark
